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Mashed Potato Tips

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January 21, 2005

Tips and ideas for making mashed potatoes. Post your ideas.

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Answers


Diamond Feedback Medal for All Time! 1,023 Feedbacks
January 1, 20050 found this helpful

Isn't it silly to throw away the potato cooking water that contains so many nutrients, and then add just milk to the potatoes for mashing? A much better idea is to save the potato water & mix it according to the directions on the box with dry milk for mashing. This way, you get the benefits of the potato water & the milk and save some money to boot. Happy mashing.

By joesgirl

 
By Evelyn Yelinek (Guest Post)
January 1, 20050 found this helpful

Our family loves when I put basil, garlic, and butter in the mashed potatoes.

My grandma made something we called sugar potatoes...nutmeg, sugar, butter, and milk. Still a family favorite.

 
January 1, 20050 found this helpful

Add chicken broth and milk to soften and a little butter. I use a hand masher instead of a mixer as I like a few chunks. Salt an Pepper.
Garlic Mashed pototoes: Roast a whole bulb of garlic. Slice end of garlic so it will stand in a pie tin or small baking pan.

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Drizzle some olive oil over it and bake it in a 400 degree oven for about thirty minutes. Let cool and squeeze the yummy roasted garlic out of the peel. Make potatoes as above.

 

Bronze Post Medal for All Time! 148 Posts
January 1, 20050 found this helpful

I add milk to my mashed potatoes, but I use the water that I cook the potatoes to make the gravy. Usually one uses the pan drippings from a beef roast, ham or turkey and adds a little water and thickening, so I just use the potato water. I mix a little cornstarch into a little cold water and stir it in to thicken the gravy. Lots of the nutrients from the potatoes are in the water.

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Harlean from Arkansas

 
By TUEY (Guest Post)
January 2, 20050 found this helpful

MY GRANDMOTHER ALWAYS PUT THE POTATO WATER IN HER GRAVY. SHE TAUGHT ME THIS TRICK WHEN I WAS A LITTLE GIRL. MY FAMILY AND FRIENDS THINK MY GRAVY IS THE BEST. WE NEVER HAVE ANYONE WITH INDIGESTION PROBLEMS FROM EATING THE GRAVY MADE WITH THE POTATO WATER.
ALSO.....IF I AM NOT MAKING GRAVY BUT HAVING MASHED POTATOES, I ALWAYS SAVE THE POTATO WATER FOR STOCK IN SOUPS AND STEWS.

TUEY

 
By Susie (Guest Post)
January 3, 20050 found this helpful

I use the water left from boiling my potatoes to make the very best gravy. After I have fried my chicken or cubed steak, I make a roux(pour off the extra oil from cooking the meat. Keep the browned bit in the pan- this is the flavor. add a couple of tablespoons of flour, salt and pepper.

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alow this to brown) Then pour some of the potato water and a little milk to make your gravy richer. Watch and keep stirring. The potato water will thicken the gravy to perfection. I got this tip from my wonderful Mom in law. This is so good!

 

Diamond Feedback Medal for All Time! 1,023 Feedbacks
January 13, 20050 found this helpful

I add about 1/2 cup of Ranch dressing to my mashed potatoes.

By Annette

 
January 13, 20050 found this helpful

Mashed potatoes will be fluffier if you warm (not boil) the milk or cream before adding.
cj

 
By barefootcontessa (Guest Post)
January 13, 20050 found this helpful

When I make mashed potatoes I boil the potatoes whole with the skin on, then peel (if I don't just mash with peel a la Cracker Barrel) after they're cooked (usually about an hour). Then I add salt, pepper, and a little margerine or butter and mash first, and milk last.

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This makes the potatoes much creamier than if you dice the potatoes and allow them to soak up all that water.

 
By brandi (Guest Post)
January 13, 20050 found this helpful

milk,butter and a mixer best mashed potatoes ever

 
By Susan from Hamilton (Guest Post)
January 13, 20050 found this helpful

when the potatoes are mashed , I add chez whiz to taste and mix in.
instead of using milk, I use 0%fat Carnation evaporated milk,, saves a lot on calories and gives a great taste with extra calcium no butter needed

 

Bronze Feedback Medal for All Time! 104 Feedbacks
January 14, 20050 found this helpful

Throwing caution and my coronary arteries to the wind(!) a large tablespoon of mayonnaise is nice in potatoes - already mashed with full cream milk and a knob of butter - makes them extra creamy. Here in Australia most mayonnaise has sugar as the main ingredient, yuk! I always choose the ones, (I've only found 2), with eggs as the main ingredient.

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Regards

Jo

 
January 14, 20050 found this helpful

For left over mashed potatoes I always add a egg, some chopped onion, celery salt, any seasonings you like,mix up and fry tablessoons full in a skillet in a little olive oil. We love potato patties this way.

 

Diamond Feedback Medal for All Time! 1,023 Feedbacks
January 21, 20050 found this helpful

Mix powdered milk instead of fresh milk when you make mashed potatoes. Not only will you save money, but you'll find your potatoes are firmer and less liquidy.

By Robin

 

Diamond Feedback Medal for All Time! 1,023 Feedbacks
January 21, 20050 found this helpful

Try using Russet baking potatoes for your mashed potatoes. Delicious!

By Ginny

 
January 22, 20050 found this helpful

Try mixing some sour cream into the mashed potatoe mix.. it makes for a great taste!

 
By di. (Guest Post)
January 22, 20050 found this helpful

I boil mashed potatoes with boullion cubes beef or chicken. sometimes when i forget to add a few during boiling i will blend it in during mixing giving the potatoes extra flavor.

 
January 23, 20050 found this helpful

TRY USING BUTTERMILK INSTEAD OF REGULAR MILK.
ALSO USE REAL BUTTER INSTEAD OF MARGARINE.
FOR A REAL TREAT USE NEW POTATOES BOILED WITH THE SKINS ON.
YUMMY !!!

 
February 3, 20050 found this helpful

I use golden Yukon potatoes with skins on and boil until soft. I drain off the water (but now going to save after reading the other posts). Mash with a pototo masher. Leave some chunks. Put in a few table spoons of butter, milk or cream a small amount, chopped green onions (2 sprigs), 1/4 cup of 4 cheese Mexican shredded by Kraft, dash of salt and a few turns of fresh pepper and I add one dash of garlic powder. I have even added some real bacon bits.

 
February 4, 20050 found this helpful

Adding wholegrain mustard at the mashing stage tastes delicious!

 
By Janette (Guest Post)
December 17, 20070 found this helpful

I add a couple big pinches of baking powder which makes potatoes fluffy and add half and half and real butter. They are great!

 

Bronze Tip Medal for All Time! 86 Tips
December 17, 20070 found this helpful

I add a couple big pinches of baking powder which makes potatoes extra fluffy and add half and half and real butter. These are great!

 
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December 25, 2018

How many pounds of raw potatoes equal 6 cups riced potatoes?


Answers


Gold Post Medal for All Time! 677 Posts
December 26, 20180 found this helpful

One pound of potatoes equals 2-3 cups mashed or riced.

 

Bronze Feedback Medal for All Time! 196 Feedbacks
January 4, 20190 found this helpful

The rule I have always used is 2 pounds = 7 cups of shredded/grated/riced.

A trick I use to keep them from turning brown/gray when I grate is grate them into ice cold water. Be sure to squeeze all the water out of the grated potatoes before using them. Press them into a metal or plastic sieve to do the drain and squeeze process.

 
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December 31, 2012

I refrigerated uncooked, but peeled potatoes for a couple of days because I couldn't fit them all in the pan that was cooking up a huge batch of mashed potatoes. When I did cook them up and made mashed potatoes, they tasted pasty instead of like the original. Is there any way to avoid this?

By Carol C.

Answers


Silver Answer Medal for All Time! 409 Answers
August 15, 20170 found this helpful

I never peel potatoes until ready to boil them. They will also get gluey if you let them sit in the water after they're cooked before you mash them.

 

Gold Post Medal for All Time! 677 Posts
August 15, 20170 found this helpful

You should have put them in ice water and left them on the counter. That is the secret to crispy French fries. It will prevent mushy mashed potatoes, too.

 
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April 4, 2011

How do I increase the shelf life of boiled, peeled, and mashed potatoes by 7 days in ambient temperature? What packaging material should be used?

Kindly advice and suggest.

Regards.

By shabbir from Vashi, Navi Mumbai

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Gold Post Medal for All Time! 846 Posts
April 6, 20110 found this helpful

I am not sure about cooked and/or mashed but you will need to do 'canning'. Here is a link for how to can peeled and cubed raw potatoes but you might want to check out a few other sites to be sure you understand 'safe canning' or you will risk getting food poisoning if not done and sealed correctly.
www.pickyourown.org/canning_potatoes.htm

Hopefully someone else here at ThriftyFun can give you more tips and links on canning potatoes :-)

Oh, and here's another link that will give you a guideline of how long the shelf life is for properly processed home canned foods:
preparedness.families.com/.../how-long-will-your-canned-foods-last

One other thing to keep in mind is that no cooked food is safe at ambient/room temperature for more than three to four hours. Even leaving out in a closed container for longer than that is risking food poisoning. Please refrigerate or freeze cooked foods, even potatoes, as soon as possible.

 
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